Here’s one of my go-to weeknight meals that is easy, quick, inexpensive and really delicious to serve up.
Spicy Shrimp & Chicken Coconut Soup. Serves 2 to 4.
The main ingedients are very simple; a can of Thai soup, frozen veggies, shrimp (or any other type of meat/fish)… that’s really it!
I used the Green Giant Asian Blend frozen vegetables which has beans, barley and lots of veggies. For this recipe I used 1/2 a bag (about $1.75). I also used a can of Campbell’s Everyday Gourmet Creamy Thai Chicken & Rice Soup. It has all the spice and flavour for this dish and I used one can (about $2.25). I added 4 large frozen shrimp, peeled (about $4) and 4 tablespoons of Sriracha-style hot sauce mixed with 1/8 cup of white vinegar. The hot sauce and vinegar added some extra heat to the dish that helped saute the shrimp. Here’s how easy it was:
Start with your two main ingredients: frozen Asian mixed vegetables and Creamy Thai Soup.
In a wok or deep non-stick fry pan, add Sriracha sauce, vinegar and peeled shrimp (or chicken). Saute on high heat until ends of shrimp turn pink. 1 minute
Add 1/2 bag of frozen veggie mix and stir fry on high heat until shrimps are pink and veggies slightly soften. This will take about 4 minutes.
Add a full can of Creamy Thai Soup and bring to a hard boil for 1 minute (this will ensure the shrimp is cooked), then simmer for 5-7 minutes. This takes 8 minutes.
And in less than 15 minutes (and for less than $10) you have a fabulous meal! Serve as soup in a bowl (serves 2) or, serve over rice or crispy noodles (serves 4)… enjoy! 
